Chicken Enchiladas

Chicken Enchiladas

By Chef George Duran

Brava

Servings 4

Active Time:

~15 min

Total Time:

~41 min

About this Recipe

These enchiladas come together in a flash by using store-bought rotisserie chicken. Of course, you could always use a Brava-roasted spatchcock chicken if you are feeling adventurous. If you don’t like enchiladas verdes (green enchiladas), try using the classic red enchilada sauce instead!


Ingredients

  • 2 cups pulled rotisserie chicken
  • 1 cup sour cream, divided
  • 1 (10oz) package frozen chopped spinach, thawed, drained and squeezed of excess liquid
  • ¼ cup chopped fresh cilantro, divided
  • 2 oz cream cheese, at room temperature
  • 2 tablespoons Tex-Mex or taco seasoning
  • 2 cups shredded cheese
  • 3 cups green enchilada or tomatillo sauce
  • 4-6 (8-inch) flour tortillas

From Your Pantry

None

Equipment

Brava Chef's Pan

mixing bowls

Nutrition Information

Allergens: Milk, Wheat (Gluten)

Tags

  • Chef's Picks
  • Dinner
  • Kid Friendly
  • Chef's Pan
  • Chicken
  • Mexican
  • Recipes
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prep enchiladas

    • In large bowl, combine chicken, ½ cup sour cream, spinach, 2 tablespoons cilantro, cream cheese, Tex-Mex seasoning, 1 cup cheese and 1 cup enchilada sauce; stir well.
    • Evenly spread 1 cup enchilada sauce on bottom of Chef’s Pan.
    • Divide chicken mixture evenly among tortillas.
    • Roll each tortilla and place, seam side down, in Chef’s Pan.
    • Pour remaining enchilada sauce over top and sprinkle with remaining cheese.

  2. 2

    Bake enchiladas

    • Press green button to begin preheating.
    • When Brava is preheated, slide Chef’s Pan into top shelf. Press green button again to begin baking.
    • While food cooks, prepare crema.

  3. 3

    Prepare crema

    • In small bowl, stir together remaining sour cream, 1 tablespoon cilantro and 2-3 tablespoons water.

  4. 4

    Serve

    • When your food is done, carefully remove Chef’s Pan.
    • Drizzle enchiladas with crema, sprinkle with remaining cilantro and serve.